Affogato with a twist
( MAKES 4 )
Photo by Tam West
A simple but delicious end to a meal. You could use your favourite chocolate mousse recipe, but I like this old but good one as it is just ever so slightly sweet.
|1 large||Avocado, ripe, halved, stone removed and flesh scooped out|
|3 Tbsp||Dark cocoa powder, good quality|
|1||Orange, finely grated zest only|
|1 tsp||Vanilla extract|
- To make the chocolate mousse, place all the ingredients in a food processor and process until smooth and thick.
- Spoon into four small dessert glasses, cover and place in the fridge until well chilled, about two hours.
- To serve, remove chocolate mousse from the fridge and top each with a scoop of vanilla bean ice cream. Pour a shot of hot espresso over each and top with praline. Serve straight away.